UNITS:

Directions

crack egg into the bottom of a wide mouth mason jar. In a separate bowl mix the vinegar, lime juice, sea salt, and sugar, until sugar and salt are disolved, then pour mixture over egg, mix until just combined with egg.

Pour oil over the egg mixture then plunge a hand(stick) blender all the way to the bottom. Turn the blender on and hold on the bottom of the jar until mayo starts to form. Once your jar is 1/2 to 3/4 full of mayo you can SLOWLY start to move your blender up towards the top of the jar to get the remaining oil to mix into the mayo, once you've reached the top, you should have a nice thick mayo!

It's important that you be patient and NOT move the blender upwards until your mayo is at least half way formed or it will break apart and just be an oil and egg runny mess!

Can be used right away, although it will be room temperature, and can be kept refrigerated for up to two weeks.